Chocolate Mousse

This mousse is so easy to make!  and, well, chocolate-y goodness!  I have used it as a naturally gluten-free dessert to serve for family/friends.  I have also used it to celebrate our anniversary!  Seriously worth trying!

- 6 oz (or 1 cup) semisweet chocolate chips
- 2 egg yolks
- 1/4 cup sugar
- 2 tbsp coffee liqueur
- 1 1/2 cups whipping cream
- (optional) raspberries, strawberries, whipped cream, nuts, or other toppings of choice!

Melt the chocolate over a double boiler setup.

While the chocolate is melting, in a large mixing bowl, combine the egg yolks and sugar and beat, with a hand-held mixer, until very pale and thick and have doubled in size. Whisk in the coffee liqueur. When the chocolate has melted, whisk it into the egg yolk mixture.

In a medium bowl, whip the heavy cream to medium peaks. Using 1/3 of the whipped cream at a time, fold the cream into the chocolate mixture. Repeat this process until all the cream is incorporated. Transfer the mousse to (4-6) individual serving dishes and chill for at least 1 hour.

Garnish with fruit, nuts, cookies or whipped cream.

Thanks to Anne Burrell for this chocolate-y, amazing yumminess!

Vanilla Macarons

When my daughter fell in love with all things French after reading a book, these cookies became the thing to try.  I was not a hard sell.  These cookies are so light, dangerous because they are so light.  They are easy to make, hard to make perfect.  The perfectionist in me will make these again; my sweet tooth will appreciate it!

Make the dough.

Create circles of dough.

Bake.

Let cool.

Fill with frosting or jam.

- 1 3/4 cups powdered sugar

- 1 cup almond flour

- 3 large egg whites

- 1/4 cup granulated sugar
- 1/2 tsp vanilla extract

Combine powdered sugar and almond flour in a food processor.  Process for 30-40 seconds, or until mixture has a very fine and light texture.  

Whip egg whites with an electric mixer on medium-high speed until soft peaks form.  With mixer running, slowly add granulated sugar and vanilla.  Continue whipping until stiff peaks form.  

Gently fold almond flour mixture into egg whites, being careful not to overmix.  The final mixture should be smooth and glossy.

Line two baking sheets with parchment paper or silicon baking mats.  Transfer macaron batter to a piping bag with a small round tip (or ziploc bag with tip cut off).  Pipe 1 1/2 to  2-inch circles, about an inch apart, on both baking sheets.  Tap baking sheets against the counter to release air bubbles.  

Let the macaron shells rest in a dry place for 20-30 minutes, or until you can touch the shells without the batter sticking to your fingers. 

While shells are sitting, preheat oven to 325 degrees.  Bake one sheet at a time for 9-11 minutes.  Let cool for 5 minutes, then transfer macaron shells to a wire rack to cool completely.  Repeat with second baking sheet.  Let shells cool completely before filling with jam or frosting.

This recipe was so tasty!  Easy to follow!  (A success from a google search on myrecipes.com)

The basic vanilla macaron is pictured above.  For my daughter's 7th birthday, I played with food coloring to create some pretty and colorful cookies!

Vanilla macarons with raspberry buttercream

Vanilla macarons with chocolate buttercream

I used this buttercream for the birthday macarons!  So, light and delicious!

Almond Cake

My husband loves Eastern European food.  This cake is from a cookbook we bought early in our marriage.  "Tort Migdalowy," a super wonderful almond cake with a coffee-cream filled/iced cake.  The icing is yummy, more of a french-style buttercream (half butter, half egg yolks rather than full butter).  

I have made it several times now, because it is easy to make gluten-free.  I don't know gluten free well.  Dairy-free, I have been practicing for 3 years now.  Gluten-free I am new to.  This is my starter cake; I am definitely open to suggestions!  

Here is my cast of characters:

Dairy-free Butter, Gluten-free Flour (Dairy-free shortening, not used this time, but for reference)

Cake recipe:

- 1/2 cup blanched almonds

- 1 cup butter, softened

- generous 1 cup sugar

- 4 eggs, beaten

- 1 1/4 cups self-rising flour, sifted  (or, 1 1/4 cup gluten-free flour, with 1 3/4 tsp baking powder and 5/8 tsp salt)

Preheat oven to 350.

Put the blanched almonds on a baking sheet   and roast for 7 minutes or until fragrant and golden brown.  Let cool, then transfer to a processor or a blender and process until fine.

Cream the butter and sugar together in a bowl until pale and fluffy.  Gradually add the eggs, a little at a time, beating well after each addition.  Fold in the ground roasted almonds and the flour.

Divide the cake mixture evenly between 2 lightly greased cake pans.  Bake for 25-30 minutes, until well-risen and firm to the touch.   

I will post the coffee cream icing soon.  I have also made it with the chocolate buttercream frosting here.  It turns out great when made dairy free as well!!  In this house where sensitivities live or sensitivities visit, knowing the right ingredients and learning the ropes has been helpful.  Knowing that recipes can turn out tasty with substitutions has been so great!  

Quick tasting note: because this cake is made from half flour, half ground almond, it has a coarser texture instead of the fluffier cake texture we are used to.  So yummy, just a little more coarse in texture.

Flourless Chocolate Cake

We have some friends who have tried a gluten-free diet for health reasons.  They are friends that we eat with at least every 4-6 weeks, treating each other to new cheeses or desserts or meals.  Good friends over good food!  Yes please!  So, I was definitely up to finding a gluten-free dessert for them.  A flourless chocolate cake, gluten-free, and DELICIOUS!  A great one for the dessert rotation!  (It doesn't hurt that it is also one of the easier dessert recipes I have done lately.)

- 1 cup unsalted butter (2 sticks), cut into pieces
- 1/4 cup unsweetened cocoa powder
- 1/4 cups heavy cream
- 8 oz bittersweet chocolate, chopped
- 5 large eggs
- 1 cup granulated sugar

Heat oven to 350.  Grease a 9 in springform pan.

In a medium sauce pan, heat the butter and the heavy cream over medium-low heat until the butter is melted. Add the chocolate and stir until melted and smooth; remove from heat.

In a medium bowl, whisk together the eggs, sugar and cocoa powder; whisk in the chocolate mixture.

Transfer the batter to the prepared pan.  Bake until puffed and set, about 35-40 minutes.  Let cool in pan for one hour.  Run a knife around the cake before unmolding..

Serve with whipped cream or berries or raspberry sauce or coffee, and ENJOY!  Truly an easy, great dessert!

Chocolate Espresso Mousse

Chocolate and coffee,

Simple and yummy

Doesn't need a better introduction!

- 8oz semisweet chocolate, chopped

- 3 large egg yolks

- 2 tbsp instant espresso powder

- 6 tbsp granulated sugar

- 2 cups heavy cream

Melt the chocolate in a medium bowl set over a pan of simmering water, stirring often until smooth.  Remove from heat and let cool slightly.

In a small saucepan, whisk together the egg yolks, espresso powder, 4 tbsp of the sugar, 3/4 cups of the heavy cream.  Cook over medium heat, stirring constantly with a rubber spatula, until the mixture lightly coats the spatula, 2-3 minutes.  (do not boil.)  Strain into the melted chocolate, mix until smooth.  Refrigerate until completely cooled, about 30 minutes.

Using an electric mixer, beat the remaining 1 1/4 cups cream and 2 tbsp sugar until stiff peaks form.

In 3 additions, fold the whipped cream into the chocolate mixture.  Divide among 8 serving glasses and refrigerate for at least 30 minutes (if longer, bring to room temperature before serving).

This was so simple and yummy!  To dress it up, I served the mousse in wine glasses and saved a few dollops of whipped cream to put on top and then topped the whipped cream with some chocolate shavings.  Pretty, chocolate with a hint of coffee, yes please!